Blueberry Cinnamon Skillet Pizza

Put the skillet to work this weekend with a sweet cinnamon roll breakfast bake. MORE+ LESS-

By Jessica Walker

September 25, 2012

can (12.4 oz) Pillsbury™ cinnamon rolls with icing

cup fresh blueberries

1/4

cup sugar

teaspoon lemon juice

teaspoon cornstarch

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1

Heat oven to 400°F. Spray 12-inch cast-iron skillet with cooking spray.
2

Separate dough into 8 rolls; set icing aside. Flatten each roll slightly with rolling pin. Arrange rolls slightly touching in single layer to fill skillet.
3

In small bowl, mix blueberries, sugar, lemon juice and cornstarch. Spread on top of rolls.
4

Bake 15 to 18 minutes or until golden brown. Spoon icing into small microwavable bowl; microwave uncovered on High 10 seconds. Drizzle over warm rolls. Cool in pan 10 minutes before cutting and serving.

Instead of blueberries, you can substitute the berry of your choice that's in season--whatever berry you are in the mood for!
Flatten the rolls with your hand if a rolling pin is not available.